MASA SIMPAN DAGING BROILER PACSA PEMELIHARAAN PADA CLOSED HOUSE DITINJAU DARI INDIKATOR SENSORIS

Abstrak

This research investigates the sensory evaluation of broiler meat in a closed house system with different durations of meat storage to determine the sensory quality of broiler meat raised in the closed house system. The study employs a Completely Randomized Design (CRD) with four treatments, denoted as M1 (chicken breast) stored at room temperature for 1 hour, M2 for 3 hours, M3 for 5 hours, and M4 for 7 hours. Four replications were conducted, and samples were randomly collected at four points for each treatment. These samples were then utilized in organoleptic tests, which involved inviting a panel of 20 assessors to evaluate the sensory quality of broiler meat. Results indicate that treatments M1, M2, M3, and M4 did not exhibit significant differences (P>0.05) with mean values ranging from 3.85 to 4.05 in terms of preference for broiler meat taste. Panelist preference for broiler meat color did not significantly differ (P>0.05) among treatments M1, M2, M3, and M4, with mean values ranging from 3.8 to 4.45, indicating a tendency toward liking. Similarly, panelist preference for broiler meat aroma did not show significant differences (P>0.05) across treatments M1, M2, M3, and M4, with mean values ranging from 3.8 to 4.05, reflecting a tendency toward liking. The level of preference for broiler meat texture in treatments M1, M2, M3, and M4 did not differ significantly (P>0.05) with mean values ranging from 3.75 to 4.1, indicating a tendency toward liking. In conclusion, the overall acceptance of broiler meat in the closed house system with varying storage durations (M1, M2, M3, and M4) did not exhibit significant differences (P>0.05) with a mean value of 4.2, suggesting a general preference among consumers.

ABSTRAK

Penelitian mengenai evaluasi sensoris daging broiler pada pemeliharaan sistem closed house dengan lama masa penyimpan daging ayam yang berbeda telah dilakukan untuk mengetahui kualitas sensoris daging broiler yang di pelihara pada sistem closed house. Hal tersebut dilakukan dengan metode rancangan Acak Lengkap (RAL) pola sederhana yakni dengan 4 perlakuan, di mana M1 daging ayam (dada) yang disimpan dalam suhu kamar selama 1 jam, M2 selama 3 jam, M3 selama 5 jam, dan M 4 selama 7 jam kemudian 4 ulangan yaitu pada tiap perlakuan dilakukan pengambilan sampel pada 4 titik yang dipilih secara acak lalu pada tiap titik akan diambil sampel broiler yang akan digunakan pada uji organoleptik, pada uji organoleptik dilakukan dengan mengundang panelis berjumlah 20 orang untuk menilai kualitas sensoris daging broiler. Hasil penelitian menunjukkan perlakuan M1, M2, M3 dan M4 tidak berbeda nyata (P>0,05) dengan nilai rataan 3,85-4,05. Kesukaan panelis terhadap warna daging broiler menunjukkan hasil yang tidak berbeda nyata (P>0,05) antara perlakuan M1, M2, M3 dan M4 dengan nilai perlakuan 3,8-4,45 (cenderung suka). Kesukaan panelis, terhadap aroma daging broiler perlakuan M1, M2, M3 dan M4 tidak berbeda nyata (P>0,05) dengan nilai rataan 3,8-4,05 (cenderung suka). Tingkat kesukaan terhadap tekstur daging broiler M1, M2, M3 dan M4 tidak berbeda nyata (P>0,05) dengan nilai rataan 3,75-4,1 (cenderung suka). Kesimpulan dari penelitian ini yaitu penerimaan keseluruhan terhadap daging broiler pada pemeliharaan sistem Closed House dengan lama masa penyimpanan yang berbeda menunjukkan perlakuan M1, M2, M3 dan M4 tidak berbeda nyata (P>0,05) dengan nilai rataan 4,2 (cenderung suka).